As promised, this whole month was all about healthier holiday sweets. To end the year, here are the best holiday shortbread 3 ways! I know you’ll love this one, and won’t even miss the unhealthy ingredients these cookies normally have. These Holiday Shortbread cookies are grain free, no refined sugar and dairy free! A real treat!
Shortbread Origin
Shortbread is actually a Scottish treat, that dates back to medieval times. Originally evolved from a bread biscuit. They used enriched bread that was twice baked, and then rolled in sugar and spice and everything nice. Later they replaced the yeast with butter, to get the shortbread we know and love. Basically a hard cookie made sugar, flour and butter.
Today’s recipe is a variation of the traditional shortbread. Maybe in UK they would shoot me for this, since I have replaced the 3 main ingredients for healthier options. This may seem like it is not gonna taste even close, However, I promise these Holiday Shortbread 3 ways are the real deal.
Baking Tips
Some tips before you start. This dough works best when you make it, and let it chill in refrigerator for at least 1 hour. So plan ahead. I like to whip it up in the morning and pop it in the fridge. Then whenever I have time later that day or the next I can make them.
The recipe below is for plain shortbread. However you can easily mix in anything you like to make them special. I divided the dough in 3 equal parts and mixed some dark chocolate chunks in one part. Then in the other part I chopped up dried cranberries and pistachios and mixed those in, for an extra Christmassy feel.
If your feeling ambitious, and want to make some fancy shortbread. Make the plain shortbread, and let them cool. Then then melt dark chocolate and dip them partially to make them extra pretty.
For shaping and cutting the shortbread, there are 2 ways you can do it. First method is the cookie cutter method. Once dough is cold, roll out dough to about 1/4″ thick, and used a cookie cutter to make perfectly round and beautiful shaped cookies. However feel free to make whatever shape you like.
The second method is even easier and quicker. The log method is done by first deciding if you will add extras to cookies. So for example if you will make the cranberry pistachio, you mix that into dough. Then roll dough into a log either, round or square shaped, wrap in plastic and cool in fridge. Once cold, you remove log and slice cookies about 1/4″ thick. Quick and easy and beautiful.
Last tip is to poke a few little holes in cookies to make them look more authentic. I did this on the plain ones and left the flavored one as is (no holes). You can use a fork or toothpick to make holes and you can do any design you like.
Be sure to check out some other fun holiday recipes on Kitchen thyme Blog:
Recipe: Holiday Shortbread 3 Ways
Holiday Shortbread 3 ways
Healthy Holiday Shortbread cookies in 3 delicious flavors. They are so good you won't miss the grains, sugar or dairy!
Ingredients
- 2 1/2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup + 1 Tbsp maple syrup
- 1/4 cup + 1 Tbsp ghee or coconut oil soft (not melted)
- Dark chocolate, nuts or dry fruit for dipping or flavoring (optional)
Instructions
- DOUGH should be made in advance. Needs to get cold in fridge for at least 1-2 hrs up to 24 hrs.
- Using a large mixing bowl, add almond, tapioca flour and baking powder and mix well.
- Add in ghee/coconut oil, maple syrup and extracts and mix. Use your hands to get all ingredients mixed together well and form a ball of dough.
- If you want to use log method (no cookie cutters), add in any flavors (i.e chocolate, or nuts, etc) you want if desired. If you want to make 2-3 flavors just split dough into equal parts and mix in flavors for each one.
- Roll dough into a log and shape it either round or square (whatever shape you want cookies to be). Wrap in plastic wrap and place in fridge to cool. If you made 2 flavors you will have 2 logs.
- If you want to make cookie cutter method, skip steps 4 and 5. Take dough and shape into a disk shape, wrap with plastic and refrigerate.
- Once dough is cool for either methods take out and cut.
- Preheat oven to 325 F and line 2 baking sheets with parchment paper
- If you are doing log method, simple slice about 1/4" thickness and place on baking sheet.
- For cookie cutter method, decide if you will add flavors ro dough and cut into equal parts of how many flavors you will make. For instance if I want plain and chocolate I split dough in 2, and mix in chocolate chunks to one part and leave the other part plain.
- Then carefully roll out each piece of dough between 2 pieces of parchment paper about 1/4" thick. Use any cookie cutter shape you like and cut out cookies.
- You may poke holes into cookies if you like for a more decorative look by using a fork or toothpick. I like to do this with the plain ones, and leave the flavored ones as is.
- Place cookies on baking sheet (they will not spread so they can be close together). Place in oven and bake for 14-16 min until golden in color.
- When ready, remove from oven and allow to cool for a few minutes before moving to cooling rack. They will harden as they cool.
Notes
You can add any type of flavors (extras) to dough to make your own unique cookies like pistachio cranberry, mixed nuts, dry fruits, chocolate chunks, etc.
Be sure to decide which method of shaping and cutting you want to do before starting as the log method requires you mix in flavors before chilling and cookie cutter method is after chilling.
You may dip cooking in melted chocolate once they are cool for a fancy finish.
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Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 165Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 2mgSodium 39mgCarbohydrates 10gFiber 3gSugar 4gProtein 4g
Nutrition calculator is not 100% accurate as it is computer generated.